The classic bistro/brasserie dish, steak-frites , steak and fries, traditionally…
Yeah, I do put that s — t on everything. Chimichurri: it’s a stellar Argentine green sauce that rocks meat especially. What would you expect in meat-lovin’ Argentina?
The origin of the name is uncertain, but I like the theory that “chimichurri” derived from Basque settlers to Argentina who used a term tximitxurri for a melange of herbs and ingredients prepared “in no particular order.”
And that’s another reason why I like chimichurri — it’s butt-simple to hash together and get a great result without a lot of fuss.
Take a chopped parsley, minced garlic, oregano, maybe some cilantro, some vinegar, and some really good olive oil that gives you the consistency that you want — and that’s it. Blend them and season with some salt and pepper (I like to add a few red chili pepper flakes) and you’re ready to go.
Simple, delicious, and it goes with just about everything.